Caribbean Grilled Chicken Tropical Rice Pilar
Ingredients: serves 4
½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground allspice
¼ teaspoon ground cinnamon salt and pepper
4 boneless, skinless chicken breasts(about 1 ½ pounds)
2 mangos, peeled and cut into 1 ½ inch cubes
1 ½ cup white rice
2 ¼ cups water
¼ cup chopped fresh parsley
- Whisk oil, garlic, cumin, chili powder, pepper, cinnamon, 1 teaspoon salt and ½ teaspoon pepper in large bowl. Mix ¼ cup of the marinade mixture with chicken and half of the mango pieces (larger pieces). Thread marinated mango pieces into four 14-inch metal skewers. Transfer the chicken breasts and skewered mango pieces to plate and season with salt and pepper.
- Heat 3 tablespoons extra marinade mixture in a large saucepan over medium-high heat. Add rice and cook, stirring until rice is opaque, about 3 minutes. Add rice and cook, stirring, until rice is opaque, about 3 minutes. Add water and 1 teaspoon salt, bring to a boil, reduce heat to simmer, cover and cook until water is absorbed and rice is tender, about 20 minutes.
- Meanwhile, grill chicken breasts and mango skewers over the fire until chicken registers 160 degrees hot and mangos are charred, about 6 minutes per side (for each). Transfer to plate and cover with foil.
- Chop remaining mango into small pieces and mix with the rice and parliament. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.